Bacillus cereus var. toyoi (Toyocerin®) kiegészíté s hatása a nyulak vakbélflórájának összetételére és vakbél- fermentációjára

Translated title of the contribution: Effect of Bacillus cereus var. toyoi (Toyocerin®) on caecal microflora and fermentation in rabbits

András Bónai, Z. Szendrő, Zsolt Matics, H. Fébel, Roland Pósa, Gábor Tornyos, P. Horn, Ferenc Kovács, Melinda Kovács

Research output: Contribution to journalArticle

1 Citation (Scopus)

Abstract

In commercial rabbit meat production, a major part of the breeding loss results from diseases of the digestive system, occuring mainly (about 25%) around weaning (between days 18 to 50). Beside economic losses, this disease has a negative influence on animal welfare, as well. Antibiotics are still widely used to reduce mortality of the growing rabbit, although there is an increasing human health and food safety concern about drug residues in meat products. As an alternative to in-feed antibiotics, the effect of a probiotic, i.e. Bacillus cereus var. toyoi was examined in rabbits. One group of Pannon White does (Group T) was fed on a diet containing 200 ppm Toyocerin (2×105 B. c. spores/g feed), while the other group (Group K) received an antibiotic free diet with the same chemical composition. Kids consumed the same diet as their mothers (K and T) until weaning. After weaning at age of 28 days, all litters were divided into two groups, one fed on the same diet as before (KK, n=37 and TT, n=46), while the diet of the other two groups was changed (KT, n=38 and TK, n=44). Supplementation of the does' diet significantly improved the weight gain of the kids. The weight of K rabbits (389±8 g) was significantly (P3-104 bacteria/g chyme in group TK could be considered as physiological, but the count of 105 in KK rabbits is considered to be of high risk from the animal's health point of view. Total volatile fatty acid concentration was around 66-80 mmol/kg after weaning in all groups, though in the TK and TT groups it was temporarily raised above 100 mmol/kg in the 4th week.

Original languageHungarian
Pages (from-to)87-95
Number of pages9
JournalMagyar Allatorvosok Lapja
Volume130
Issue number2
Publication statusPublished - 2008

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Bacillus cereus
Fermentation
rabbits
fermentation
Diet
Rabbits
Weaning
microorganisms
weaning
diet
antibiotics
kids (goats)
Anti-Bacterial Agents
Drug Residues
Digestive System Diseases
rabbit meat
drug residues
Animal Welfare
Meat Products
Volatile Fatty Acids

ASJC Scopus subject areas

  • veterinary(all)

Cite this

Bacillus cereus var. toyoi (Toyocerin®) kiegészíté s hatása a nyulak vakbélflórájának összetételére és vakbél- fermentációjára. / Bónai, András; Szendrő, Z.; Matics, Zsolt; Fébel, H.; Pósa, Roland; Tornyos, Gábor; Horn, P.; Kovács, Ferenc; Kovács, Melinda.

In: Magyar Allatorvosok Lapja, Vol. 130, No. 2, 2008, p. 87-95.

Research output: Contribution to journalArticle

Bónai, András ; Szendrő, Z. ; Matics, Zsolt ; Fébel, H. ; Pósa, Roland ; Tornyos, Gábor ; Horn, P. ; Kovács, Ferenc ; Kovács, Melinda. / Bacillus cereus var. toyoi (Toyocerin®) kiegészíté s hatása a nyulak vakbélflórájának összetételére és vakbél- fermentációjára. In: Magyar Allatorvosok Lapja. 2008 ; Vol. 130, No. 2. pp. 87-95.
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AU - Fébel, H.

AU - Pósa, Roland

AU - Tornyos, Gábor

AU - Horn, P.

AU - Kovács, Ferenc

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